Research Journal of Applied Sciences, Engineering and Technology 4(19): 3819-3821, 2012
ISSN: 2040-7467
© Maxwell Scientific Organization, 2012
Submitted: April 24, 2012
Accepted: May 26, 2012
Published: October 01, 2012
Evaluation of the Effect of Carboxy Methyl Cellulose on Sensory Properties of
Gluten-Free Cake
1
Sara Ranjbar, 1Sara Movahhed, 2Nabiollah Nematti and 1Roghayeh Sokotifar
1
Department of Food Science,
2
Department of Agronomy, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Abstract: Cakes prepared from wheat flour are not appropriate for people suffering from celiac disease due
to sensivity to gluten. Therefore cakes prepared from rice flour lacking gluten are produced for these
individuals. In this study in order to produce gluten-free cakes, rice flour combined with Carboxy Methyl
Cellulose (CMC) at two concentrations of 0.25 and 0.75% were used. A rice cake lacking gum was
regarded as control. At first, chemical test measuring moisture, protein, ash, fat and pH were performed.
Then rice cakes (containing gum and lacking gum) were produced through semi-industrial method followed
by sensory evaluation in terms of uniformity, crust property, rupture, aroma, taste and flavor. Sensory
analysis by panelists showed that addition of CMC gum at two concentrations to bread formulation led to
improvement of sensory properties, In other words rice cakes containing CMC had better sensory
properties than control rice cakes (lacking gum). In addition of among gum-containing treatments, the
sample with 0.75% gum had better scores than the other one.
Keywords: Carboxy methyl cellulose, celiac, gluten free cake
found that use of HPMC improved sensory properties
such as appearance, smell taste, crispiness and
acceptability of bread samples (Guarda et al., 2004).
The aim of this study is the effect of Carboxy Methyl
Cellulose (CMC) at two concentrations of 0.25 and
0.75% on Sensory properties of Gluten-Free Cake.
INTRODUCTION
Celiac disease is caused due to consumption of
grains such as wheat, rye and barely which contain
gluten. Sensivity of some individuals to gluten leads to
occurrence of this disease which in turn causes a
disorder at food digestibility, atrophy and even death. In
order to inhibit celiac disease, a diet lacking gluten such
as rice should be used (Kupper, 2005). However glutenfree cakes prepared from rice flour don’t contain
appropriate sensory properties due to absence of gluten
and consequent gluten network in rice flour. This
problem can be solved by incorporation of some gums
at cake formulation. Gums are polysaccharides of high
molecular weight used at food systems to control
viscosity (Stuffer, 1990). CMC is a functional gum
composed of β-glucopiranose (14) units. It is a whitecreamy linear, ionic, synthetic and water-suspend able
molecule having no smell and can’t be fermented. In
recent years CMC has replaced with starch and water
soluble substances such as Sodium alginate and gelatin
due to economic reasons (Asghar and Anjum, 2005).
Evaluating the effect of different gums such as Pectin,
HPMC, Guar and Xanthan on quality and shelf life of
yellow cakes, Gomez et al. (2005) showed that all the
said gums except pectin improved quality and sensory
properties of cake samples. They also reported that gum
addition caused an increase in volume and decrease in
staling rate (Gomez et al., 2005). Guarda et al. (2004)
MATERIALS AND METHODS
Rice flour (Sahar bread Co.), sugar powder (hadan
Co), baking powder (Bahareh Co.), salt (Golbahar Co.),
margarine (Nastaran Co.), egg (Telavang Co.), acetic
acid and calcium propionate (Novin petro pars Co.) and
CMC gum (Dowchemical Co.) were obtained to
prepare rice cake. In all tests, control treatment was
signified with C code, treatment containing 0.25%
CMC was signified with C1 code and treatment
containing 0.75% CMC was signified with C2 code.
The experimental has been done in Islamic Azad
University of Varamin in 2011.
Chemical tests of rice flour: Chemical tests on rice
flour with three replication measured moisture (AACC
44-10), ash (AACC 08-01), protein (AACC 46-12), fat
(AACC 30-10) and pH (AACC 02-52) (Anon, 2003).
Preparation method and baking procedure of rice
cakes: Raw materials including rice flour, margarine,
sugar powder, salt, baking powder, calcium propionate,
Corresponding Author: Sara Movahhed, Department of Food Science, Varamin-Pishva Branch, Islamic Azad University,
Varamin, Iran
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Res. J. Appl. Sci. Eng. Technol., 4(19): 3819-3821, 2012
Table 1: Chemical properties of rice flour
Flour
Moisture%
Rice flour
8.7
Ash%
0.47
Fat %
0.88
Protien%
9.48
Table 2: Comparison of sensory tests on samples containing gum and control
Treatment
Taste
Aroma
Rupture
Crust
C1
6.33a
7.33a
2a
2a
C2
7.33b
7.33a
2a
2a
C
4.33c
4.33b
1b
1b
In each column mean that at least 1 letter in common, according to Duncan's test not significant at 1% level
acetic acid and CMC gum were prepared and weighted.
Rice flour, salt, baking powder, CMC and calcium
propionate were then sieved three times followed by
mixing margarine and sugar powder at two time
intervals. Water was added to the mixer gradually and
the mixture was exposed to an additional stirring. The
obtained dough was transferred into desired molds
followed by baking at 200°C for 60 min. The obtained
cakes were removed from the molds, cooled at room
temperature, packed with polypropylene bags and
stored at room temperature for subsequent analysis
(Ashwini et al., 2009).
Evaluating sensory properties of prepared cakes: In
order to evaluate sensory properties five senses were
used. In this regard cake samples were cooled, cut,
coded and tasted by some trained assessors. Evaluation
was based on external (volume, crust color, shape
fitness) and internal (crumb color, chewiness, texture,
etc.) properties of the cake samples panelists gave
certain scores to each property (Turabi et al., 2010).
Statistical analysis: Statistical descriptive properties
were analyzed using analysis of variance. Also
statistical analysis of data was performed with the use
of SAS software followed by Duncan’s multiple range
tests.
Uniformity
2a
2a
1b
PH
5.3
Texture
11.33a
12.33b
8.33c
with control sample; In other words samples containing
gum had more resistance to fracture and rupture than
control one due to presence of gum and consequently
firm bonds in formulation. These results agree with
findings of Shalini and Laximi (2007). In addition
incorporation of CMC gum at cake’s formulation
enhanced aroma compared with control (significant
difference). This is due to neutral flavor and aroma at
gum’s structure. The results obtained in this study are in
accordance with findings of Rosell et al. (2001) who
reported that aroma was increased by gum addition
(Rosell et al., 2001). Use of CMC gum improved taste
of the obtained cakes compared with control
(significant difference) (Rosell et al., 2001) have
obtained the same result (Rosell et al., 2001). Finally
similar observations were obtained for texture; in other
words CMC gum addition led to improvement of cake’s
texture. These results are in agreement with findings of
Shalini and Laximi (2007).
CONCLUSION
In the present study rice cakes were prepared
trough semi-industrial method using CMC gums at two
concentrations of 0.25 and 0.75%, respectively. Sensory
analysis by panelists showed that CMC gum addition
improved all sensory properties compared with control
sample.
REFRENCES
RESULTS AND DISCUSSION
Table 1 show results obtained from chemical tests
on rice flour and Table 2 indicates results related to
mean comparison of sensory properties test of cakes.
As you cans see from Table 2, gum addition
improved uniformity of the obtained cake compared
with control and there was a significant difference
between gum containing treatments and control one.
These results are in accordance with findings of Rosell
et al. (2001). Based on Table 2 addition of CMC at two
concentrations led to improvement of cake’s crust
compared with control. Furthermore a significant
difference was observed between gum-containing
treatments and control treatment. These results are in
line with those of Guarda et al. (2004). Also Table 2
shows that gum addition improved rupture compared
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